Simple Linguini and Asparagus for One

I fell in love with asparagus in Germany, where they often have a whole page of "Spargel mit" on menus. Thank heavens it's plentiful and inexpensive most of the year where I live too!

One serving’s worth of linguini noodles (for me, that’s as much as I can hold loosely in the circle formed between thumb and forefinger)

1 TBLSP olive oil

¼ onion, sliced thinly

1 clove garlic, minced

¼ pound asparagus, trimmed and chopped into 1-inch segments

1 TBLSP water

Salt and pepper to taste

¼ lemon

½ TBLSP almonds, toasted and sliced 

1. Get a pot of water boiling, and then set the linguini to bubbling merrily in there.
2. Meanwhile, in a small skillet, heat the olive oil, and sauté the onions until they’re beginning to soften. Then drop in the garlic. Cook, stirring often, for about a minute.
3. Add in the asparagus and water and cover the pan, cooking until the asparagus is tender but still crisp, about 4 minutes.
4. Season to taste with salt and pepper, and then add in the cooked linguini. Squirt some lemon juice at this baby, too.
5. Plate it up and then toss the almonds at it.

Variations:

• Add dry white wine instead of water when the asparagus goes in.
• Add cooked faux kielbasa or brats cut into coins to the finished dish.
• Faux parmesan on top would also be nice.